Squid-ink-battered halibut with Thai green emulsion


Deep-fried halibut in an inky-coloured batter, served with zingy green herb oil. A feast for the eyes!


  • 150g/5½oz cherry tomatoes, halved

For the Thai green emulsion

For the squid-ink-battered halibut

  • sunflower oil, for deep-frying
  • 4 halibut fillets, skin removed and pin-boned, each cut into 4 pieces
  • 175g/6oz self-raising flour
  • 25g/1oz squid ink (available from some supermarkets, specialist stores and online)
  • 150ml/5fl oz–200ml/7fl oz cold sparkling water
  • sea salt and freshly ground black pepper